<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="761659" val="90219">剁椒</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10-30分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">小红尖椒</label></span><span class='right'>300g</span>
					</td><td>						<span><label   class="fcbm inblok">大蒜</a></label></span><span class='right'>4颗</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">生姜</a></label></span><span class='right'>1块</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>半勺</span>
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					<h2>剁椒的做法步骤</h2>
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							<p><span class="fwb">1.</span> 小红尖椒洗净后充分晾干表面的水份。</p>
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													<p class="p1"><span class="fwb">2.</span> 剪掉辣椒蒂，充分剁碎。</p>
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													<p class="p1"><span class="fwb">3.</span> 把姜和酸都剁成碎末，和剁好的辣椒加盐拌匀。</p>
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													<p class="p1"><span class="fwb">4.</span> 拌好的剁辣椒腌制半小时就可以吃了，但要真正腌出来剁辣椒的鲜香，就得装入可密封的容器中，玻璃瓶或坛子，至少放置一周以上。</p>
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					<h2>小贴士</h2>
					<p>1、小红尖椒一般都超级辣，如果不能吃太辣的同学可以加几个大红辣椒进去。2、剁辣椒嘛，就是要剁剁剁，如果偷懒用blender打也可以，不过我总觉得手工剁出来的比较有感觉。另外，记得全程带上手套，不然会死得很惨。3、如果近期就要吃掉的，或者爱吃酸酸的剁辣椒的，盐量就偏少点；如果要放得久就不爱吃酸剁辣椒的，就增加盐的量。</p>
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